FlyGuy
Well-Known Member
The topic of [secondary fermentation] (EDIT: I really mean conditioning in the secondary) has come up frequently in recent months. For those of you who believe in using a secondary, I am wondering how long you keep your beer in it, particularly bigger beers like porters, stouts, IPA's, double-IPAs, etc.?
For beers like big, hoppy IPAs especially, I really like the idea of a long [secondary fermentation] (EDIT: i.e. period of time in the secondary) to condition the beer right in the carboy. One distinct benefit is that you can dry hop it after a few months, and get back some of that aroma.
Does anyone else use a lengthy volume conditioning period in the secondary? My longest was about 5 months for a stout (that was incredible!).
For beers like big, hoppy IPAs especially, I really like the idea of a long [secondary fermentation] (EDIT: i.e. period of time in the secondary) to condition the beer right in the carboy. One distinct benefit is that you can dry hop it after a few months, and get back some of that aroma.
Does anyone else use a lengthy volume conditioning period in the secondary? My longest was about 5 months for a stout (that was incredible!).